Why does potato and onion bubble up when you put in a hydrogen peroxide solution?
Question
Why does potato and onion bubble up when you put in a hydrogen peroxide solution?
Solution
The bubbling you see when you put potato and onion in a hydrogen peroxide solution is due to a reaction that is taking place. Here's a step-by-step explanation:
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Both potatoes and onions contain an enzyme called catalase.
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When you add hydrogen peroxide (H2O2) to these vegetables, the catalase enzyme helps to break down the hydrogen peroxide into water (H2O) and oxygen (O2).
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The oxygen gas that is produced from this reaction is what causes the bubbling effect.
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This reaction is beneficial for the cells in the vegetables because hydrogen peroxide can be harmful. By breaking it down into harmless water and oxygen, the cells can prevent damage.
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This is also why hydrogen peroxide bubbles when you put it on a cut or wound. Your blood and cells also contain catalase, and the bubbling you see is the oxygen gas being produced from the reaction.
Similar Questions
2H 2 O 2 (l)→ 2H 2 O (l)+ O 2 This reaction can be catalyzed by an enzyme (catalase) or by a non-biological catalyst (Manganese IV oxide)Method:Put 3 cm3 of hydrogen peroxide in a test tube.Add fresh potato strips and shake gently.Keep your thumb on top of the test tube, or use a stopper, to retain the gas.Do the “glowing splint” test → the splint relightsPositive control: repeat original experiment using manganese IV oxide → bubbles of O2 formConclusion: Reaction happens because of a catalyst1st negative control: repeat original experiment using boiled potato strips → nothing happensConclusion: Enzymes denature when they are at high temperatures2nd negative control: repeat original experiment using water instead of hydrogen peroxide → nothing happensConclusion: hydrogen peroxide is the substrate3rd negative control: repeat in a cold environment, the effervescence should be slowerConclusion: enzymes don’t work as well in the cold
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